Place chicken between two sheets of plastic wrap and pound to flatten.
To make sauce, combine ranch dressing and dill.
In large skillet, heat 1 tablespoon oil. Add mushrooms and onion; cook 3 minutes or until tender. Remove from pan; set aside. Heat remaining tablespoon of oil in pan; add chicken. Cook for 4 to 5 minutes per side or until internal juices run clear. Slice into strips.
Stuff pita bread halves with lettuce, chicken strips and mushroom mixture. Top with dill sauce. Serve with carrot sticks.
Add one peeled, seeded and chopped cucumber to ranch dressing for extra crunch or use cucumber ranch dressing mixed with dill.
Republished with Permission, National Chicken Council
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|Serving Size: 1 Serving (429g)|
|Recipe Makes: 4|
|Calories from Fat: 256 (38%)|
|Amt Per Serving||% DV|
|Total Fat 28.4g||38 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 14.2g|
|Cholesterol 151.7mg||47 %|
|Sodium 850.1mg||29 %|
|Potassium 878.6mg||23 %|
|Total Carbohydrate 42.1g||12 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 39.4g|
|Protein 61.7g||88 %|
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Calories per serving: 681
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